weekend recipes

How to Cut a Mango: A Photographic Guide

valentina — Wed, 16 May 2012 14:08:58 +0000

I’m in the mood to celebrate the beauty of a mango.

It might be because I met some lovely people from the National Mango Board a couple weeks ago at Camp Blogaway.

Or perhaps it’s because those same lovely people sent me a box of absolutely gorgeous mangoes.

I think the most likely though, is that I’m always in the mood to celebrate the beauty of a mango. I simply adore them. Inside and out.

Holding the mango in place on a cutting board, cut just off the center line, lengthwise. (The pit is flat, and is similar in shape to the mango.) Imagine the side surface of your knife almost brushing the side of the pit.
Repeat this process on the mango’s other side. You’ll have two halves, and a flat center portion of the mango that includes the pit.
To cut the mango into slices, use a paring knife to make lengthwise cuts into the mango flesh — touching the inside of the skin, but not cutting through it.
To dice the mango, use a paring knife to make lengthwise cuts into the mango flesh, — touching the inside of the skin, but not cutting through it. Then make the same size slices horizontally — again, not cutting through the skin.
Use a large metal spoon to gently scoop out the sliced or diced mango.
To get the mango flesh from around the pit, lay the center piece flat, and use a paring knife to cut the fruit off the pit, towards the edges.
Or, do what I do. Eat this part right off the pit!
There’s nothing quite like a perfect (and perfectly prepared) mango!

For tons of fantastic information about mangoes, please go visit my lovely new friends at the National Mango Board!

This is not a sponsored post.

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Lemon Roasted Baby Artichoke and Avocado Salad with Sherry Vinaigrette

valentina — Mon, 14 May 2012 17:02:41 +0000

This weekend was highly unusual around here.

The kitchen was quiet!

No simmering, no braising, no chopping, and no stirring.

(In fact, we even got Indian take-out one night — yum!)

You see, on Saturday morning we collected our newest family member, Maple. It was a very busy weekend and we’re all in love. You can meet her here!

Fortunately, last week, in preparation of Maple’s arrival, I created a handful of new and exciting recipes to share with you!

The first is this gorgeous salad, many thanks to my friends at Frieda’s, who shared these artichokes with me! Their Fiesole Baby Purple Artichokes are so stunning you could put them on a shelf and display them as art!

I might have done so if they weren’t perishable and if I didn’t know how delicious they were going to be. They’re incredibly flavorful with an earthy, nutty taste.

And I always love adding new salads to my weekend recipes! This one is a great appetizer, side, and can definitely stand on its own as an entrée salad.

Lemon Roasted Baby Artichoke and Avocado Salad with Sherry Vinaigrette

Prep Time: 20 minutes

Serving Size: Serves 2 as a side

Recipe

For the dressing

2 tablespoons Sherry vinegar

1 teaspoon agave nectar

1/4 teaspoon sea salt

About 6 turns black pepper

3 tablespoons extra virgin olive oil

For the salad

5 baby artichokes, washed and dried (see notes)

2 tablespoons fresh lemon juice

1-1/2 tablespoons olive oil

1/4 teaspoon sea salt

About 6 turns black pepper

4 cups loosely packed arugula, washed and dried

1/2 cup sliced avocado (about 1/2 medium-sized avocado)

1/3 cup shaved Parmesan cheese

1/3 cup thinly sliced brown onion

Preheat the oven to 425 degrees F.

For the dressing

In a very small bowl, combine the vinegar, agave, salt and pepper. Then gradually whisk in the oil. Set aside.

For the salad

Trim any sharp tips off of the artichoke leaves. (Kitchen sears are perfect for this.) Then cut each artichoke in fourths, lengthwise. (These beauties don't have a choke to remove!)
Bring a few inches of water to boil in a pot and place a steamer insert over the water. Place the artichokes into the steamer basket. Cover tightly, and steam for about 5 minutes. They will not be tender yet -- they will finish cooking in the oven.
Toss the artichokes in a medium-sized mixing bowl with the lemon juice, olive oil, salt and pepper. Once they are well coated, place them in a single layer on a baking sheet. (Don't wash the bowl!)
Roast the artichokes in the 425 degree F oven until they are beginning to brown and are tender, about 8 to 10 minutes. Remove them from the oven and let them cool completely.
In the same medium-sized mixing bowl, combine the arugula with the avocado, Parmesan, and onion.
Once the artichokes have cooled, add them, along with the dressing. Toss gently to coat all of the ingredients.

Notes

If you can get your hands of the Fiesole Baby Purple Artichokes, excellent! They're season is April through May. Otherwise, you can use another baby artichoke (and check for chokes)!

You can find Frieda's produce here.

This is not a sponsored post.

http://cookingontheweekends.com/2012/05/lemon-roasted-baby-artichoke-and-avocado-salad-with-sherry-vinaigrette/

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Happy Mother’s Day

valentina — Sun, 13 May 2012 05:18:51 +0000

I’d like to introduce you to the newest addition to my family.

Please meet Maple.

(Yes, as in syrup.)

Wishing you warmth, love, happiness, and of course,

lots of delicious food this Mother’s Day.

Valentina

Friday Flowers: Yucca Flowers and Chocolate Biscoff Truffles + a Biscoff Giveaway!

valentina — Fri, 11 May 2012 08:59:17 +0000

* DETAILS FOR THE BISCOFF GIVEAWAY ARE BELOW *

I’ve made a new discovery in the world of sweets. Biscoff Spread! I’ve been seeing it in more and more recipes lately so I had to see what all the buzz was about.

Well . . . all the buzz is about something so rich, so creamy, so decadent, that it might even surpass Nutella in the delicious department (might). I know. . . . GASP!

You know when you make a graham cracker crust, and you’ve just added the melted butter, and you lick the spoon? (I can only hope you know what I’m talking about!) Well, imagine that taste, only in a super smooth, creamy spread, with notes of caramel! Amazing!

And it’s Friday Flowers around here. However, I don’t know how I feel about the word “Yucca” being in the same line as one of the most delicious things you’ll ever eat.

Yucca flowers are a gorgeous variety of lily. They grow on big stalks, often standing alone in a big open space, tall and proud. From a distance they look like scratchy wheat, but up close they are lovely, soft and delicate cream colored flowers — there are many of them all bundled together to form what looks like one. I love them!

For some wonderful inspiration and more information about the super delicious Biscoff Spread, check out what my new foodie friend Gerry has to say on Foodness Gracious!

Now go make some of these amazing Chocolate Biscoff Truffles and keep your eyes peeled for Yucca flowers!

* DETAILS FOR THE BISCOFF GIVEAWAY ARE BELOW *

Chocolate Biscoff Truffles

Prep Time: 2 hours, 30 minutes

Active Work Time: 30 minutes

Yield: Makes 2-1/2 to 3 dozen truffles

Recipe

1-pound finely chopped bittersweet chocolate, divided

8-ounces heavy cream

1 teaspoon vanilla extract

1/3 teaspoon sea salt

1 (14-ounce) jar Creamy Biscoff Spread

Biscoff Cookie crumbs for garnish (from 1 or 2 cookies), optional

Place 8-ounces of the chocolate in a medium-sized mixing bowl. Set aside.
In a small saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
Pour the hot cream over the chocolate you've placed in the mixing bowl, and let stand for 4 minutes. Then use a wooden spoon to blend the mixture. It will take a minute or so for it to come together, and when it does it will be a smooth, thick consistency. (This mixture is called Ganache.)
Add the salt and use a whisk to gently mix in the Biscoff Spread. Once it's fully incorporated, cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 2 hours, and ideally overnight. (Once it has solidified, there might be excess oil from the Biscoff Spread that had risen to the top -- it might make it look a bit cloudy. Ignore this -- it doesn't matter!)
Cover two baking sheets with parchment paper and, in a double boiler or microwave, melt the remaining 8-ounces of chocolate.
Remove the firm Biscoff mixture from the refrigerator and use a 1-1/4-inch cookie scoop to shape out about 3 dozen truffles, placing them on one of the parchment-covered baking sheets as you go.
Use a fork to carefully dip each truffle into the melted chocolate to coat it evenly and place them on the other parchment covered baking sheet. Use a small knife to help you remove the covered truffle from the fork. The truffles will set at room temperature. If desired, sprinkle them with Biscoff cookies crumbs while they are still wet. (Graham crackers work, too.)
Once set, you can put each truffle into a paper cup!

Notes

I love to garnish truffles with a sprinkling of an ingredient that is a hint of what's to come when you take a bite!

You can get Biscoff products here, and if you happen to have a Cost Plus World Market near you, they carry some of their products, too!

http://cookingontheweekends.com/2012/05/friday-flowers-yucca-flowers-and-chocolate-biscoff-truffles-a-biscoff-giveaway/

Timeline
Up to 4 days and at least 2 hours ahead: Make the Ganache-Biscoff mixture and refrigerate.
Up to 8 hours ahead: Melt the chocolate and dip the truffles.

~~~

And now for the Biscoff Giveaway!

This is not a sponsored post and the giveaway is from me personally — as a gift to you!

You have a chance to win 2 jars of Biscoff Spread (1 creamy & 1 crunchy) and 1 package of Biscoff Cookies!
There will be 1 winner.
The winner of the contest will be selected at Random.org.
The winner will be notified via email, and will have 2 days to respond to me. If I don’t hear from you, a new winner will be selected.
The Biscoff Giveaway is open until through the end of the day, Sunday, May 20, 2012.
You must have a mailing address in the U.S. to win.

Please leave me a comment below about this recipe or anything foodie. And if you’d like you can leave a separate comment for each of the steps you do that are listed below. You can just leave one comment or many comments. It’s up to you!

Follow me on Twitter
Tweet this giveaway, being sure to include my Twitter handle (@cookingweekends)
Follow my boards on Pinterest
Pin this post onto one of your Pinterest boards
Sign up for email updates from Cooking On The Weekends
“Like” the Cooking On The Weekends Facebook page
Share this giveaway on your Facebook page

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Spicy Serrano-Maple Scalloped Sweet Potatoes

valentina — Thu, 10 May 2012 07:05:46 +0000

I have a thing for sweet and spicy all at once.

(I also have a thing for sweet and salty all at once, but that’s a whole other post! )

I’ve been wanting to share this recipe with you for a while, and when I spotted my leftover tomatillos, Serrano peppers and Pepper Jack cheese from my Cinco De Mayo recipes, I whipped it up!

This will be a beautiful and scrumptious centerpiece for your Mother’s Day Brunch table! (Along with the Potato Crusted Eggs Florentine, of course!)

Spicy Serrano-Maple Scalloped Sweet Potatoes

Prep Time: 40 minutes

Cook Time: 50 minutes

Serving Size: Serves about 6

Recipe

1 cup roughly chopped tomatillos (about 2 to 3 tomatillos)

1 tablespoon roughly chopped Serrano pepper, seeds removed

3/4 cup half and half

2 cups Pepper Jack cheese

2 teaspoons finely minced garlic

4 tablespoons Maple syrup, divided

3/4 teaspoon sea salt

About 5 turns of black pepper

2-pounds sweet potatoes, peeled

1 tablespoon unsalted butter

2 cups packed, fresh spinach leaves

Preheat the oven to 425 degrees F.
Add the tomatillos, Serrano pepper, and half and half to a blender and purée until smooth. Add the cheese, garlic, 3 tablespoons of the syrup, salt and pepper. Set aside.
Use a food processor with the slicer attachment, or a chef's knife to cut the sweet potatoes into thin slices,1/8-inch or thinner. (They should be sliced in circles, not lengthwise!) Set aside.
Add the butter to an 8-inch cake pan and place it in the oven just to melt it, about 1 minute. Drizzle the remaining 1 tablespoon of maple syrup over the melted butter and swirl the pan to coat the bottom.
Neatly add two layers of the slice sweet potatoes directly over the butter-syrup mixture. They should be layered in a circular pattern, with each slice slightly overlapping the next.
Add the remaining sweet potato slices to the cream mixture and use your hands to be sure each slice is well coated with it.
Layer about one third of the coated sweet potatoes on top of the first two layers already in the pan. (Make sure you're incorporating the cheese with the potatoes as you layer!) Then add half of the spinach on top.
Repeat the previous step and then add the final third of the potatoes. Pour any remaining cream mixture on top and move the pan around to be sure it seeps into the ingredients.
Bake in the preheated 425 degree F oven for 20 minutes. Then turn the temperature down to 375 degrees F, cover the pan with foil, and bake for another 30 minutes.
Remove the pan from the oven and let it sit at room temperature for about an hour. Place a plate or platter that's at least a couple of inches larger than the cake pan, upside down on top. Flip it over gently to invert the potatoes. Voilà!

Notes

If you don't have a blender you can use a knife and/or a mortar and pestle to create a purée with the tomatillos and Serrano pepper.

The thinner the sweet potato slices, the better. If they are thicker than 1/8-inch, the cooking time might be longer.

http://cookingontheweekends.com/2012/05/spicy-serrano-maple-scalloped-sweet-potatoes/

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Mother’s Day Brunch Recipe: Potato Crusted Eggs Florentine with Prosciutto

valentina — Tue, 08 May 2012 16:21:46 +0000

I was recently given this cool, heart-muffin, ceramic baking dish. I immediately knew I had to use it for one of my Mother’s Day brunch recipes! (Be sure to scroll all the way down to the bottom portion of the recipe below to see all of the cool images of this dish!)

You see, my mom likes this shade of blue, hearts are all about love, and I adore creating small, individual servings that beautifully incorporate a layering of flavors for special meals. Little works of art, if you will. (And I hope you will!)

Each layer in these hearts could be a dish unto itself! When you put them together, well, it’s a delicious explosion of flavor!

And so very pretty!

I think brunch is the perfect Mother’s day meal. Brunch happens all too rarely, and I think taking a break late morning to share a meal with people we care about is lovely and relaxing.

Mother’s Day is this Sunday, May 13th!

Mother’s Day Brunch Recipe: Potato Crusted Eggs Florentine with Prosciutto

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: Makes 1 dozen

Recipe

About 4-1/2 cups grated Idaho Russet Potatoes (about 2 pounds)

3 tablespoons olive oil

2 tablespoons finely chopped, fresh thyme

1/3 cup finely grated Parmesan cheese

3/4 teaspoon sea salt

14 eggs

1 cup finely chopped onion

2 teaspoons finely minced garlic

8 cups packed spinal leaves (about 10 ounces), washed and dried

1/2 cup grated Gruyère cheese

6 very thin slices of prosciutto, cut in half vertically

Sea salt and freshly ground black pepper

Preheat the oven to 425 degrees F and use a pastry brush to grease a 12-cup muffin pan with olive oil. Set aside.
Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potatoes. (The former is easier if you have it!) Then use your hands to squeeze as much liquid as possible out of the potatoes. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes!
In a medium-sized mixing bowl, combine the potato with the olive oil, thyme, Parmesan, salt and 2 of the eggs.
Add the potato mixture to a large sauté pan and cook it over medium heat for about 5 minutes, stirring often. This is just to make the potatoes slightly tender. (Don't wash this pan - you'll need it again!)
Add about 1/3 cup of the potato mixture to each greased muffin cup, using your fingers to mold it along the bottom and edges as you go.
Place in the pan in the preheated 425 degree F oven until the edges are beginning to brown, about 7 to 10 minutes. Then turn the heat down to 375 degrees F, and continue to bake the potato crusts until they become more golden brown, about 10 more minutes. (Keep the oven on at 375 degrees F after you remove them.)
During the time the crusts are baking, coat the same large sauté pan you used for the potatoes, with olive oil and place it over medium heat. Add the onion and garlic and cook until the onions are soft, about 4 minutes. Then add the spinach, in two batches, cooking it just until it's wilted. Mix in the Gruyère and season generously to taste with salt and pepper. Set aside.
When the potato crusts are done, gently place a piece of prosciutto into each one.
Add about one tablespoon of the spinach mixture on top of each prosciutto slice.
Carefully crack one of the remaining 12 eggs on top of each one.
Bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes, depending on how you like them!
Wait about 10 minutes before removing them from the pan. Then use a sharp knife to gently go along the edges of each one and it should easily come out.

Notes

Of course you can use a regular muffin pan for this recipe! (I'd go with hearts for Mother's Day, if you happen to have one, though!)

If you want to cut the prep time down, you can layer this is a 9 X 13 X 2-inch baking pan.

On menus, eggs Florentine often refers to spinach as being a substitution for ham, in Eggs Benedict, for example. We're using all of it! And I think the name has a nice ring to it!

http://cookingontheweekends.com/2012/05/mothers-day-brunch-recipe-potato-crusted-eggs-florentine-2/

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Cinco de Mayo Recipes: My Top 15!

valentina — Fri, 04 May 2012 07:02:34 +0000

Cinco de Mayo is this Saturday!

Are you celebrating?

Either way, we certainly don’t need an excuse to indulge in scrumptious Mexican food! Right?! Right.

Some of my favorite Cinco de Mayo recipes are pictured above with the recipes linked to their titles listed below. So whether you’re having a big festive party or hanging out with a few friends or family, whip up something delicious and enjoy!

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Cinco de Mayo Recipes: Spicy Pepper Jack Potato Pancakes

valentina — Wed, 02 May 2012 17:19:50 +0000

Last year at this time Cooking On The Weekends wasn’t born yet.

I had just read an article in the LA Times Food Section about Sarah Gim of TasteSpotting. It said that Sarah would be speaking at Camp Blogaway — a two-day camp packed with back to back sessions about all of the different aspects of the food blogging world.

At the time I was busy writing recipes for a couple of online magazines, but a bell went off in my head! I had to have my own food blog! I had to go to this Camp Blogaway and learn how to do it!

I got one of the last spots at camp, didn’t know a soul, didn’t have a blog, and off I went!

Two weeks later, I launched Cooking On The Weekends!

This year I’m heading to camp where I’ll see a ton of my new friends, meet new ones, learn a whole lot more, and I’ll be “one of them,” a bona fide food blogger!

And I’m thrilled to be representing The Idaho Potato Commission this year at Camp Blogaway!

Potato pancakes aren’t just for Hanukkah, you know! Try this recipe for Cinco de Mayo – these little potato pancakes have a delicious Mexican vibe and are packed with flavor!

If you want more fantastic recipes using Idaho potatoes, check out their site.

Spicy Pepper Jack Potato Pancakes

Prep Time: 20 minutes

Cook Time: 4 minutes

Yield: Makes 1-1/2 dozen potato pancakes

Recipe

1 cup grated Idaho Russet Potatoes (approximately one, 3/4 pound potato)

1/3 cup grated onion

1/3 cup grated Pepper Jack cheese

2 tablespoons super finely chopped Jalapeño pepper, seeds removed

1/2 teaspoon finely minced garlic

2 teaspoons chipotle adobo sauce (see notes)

1 teaspoon sea salt

1 egg

Olive oil

Use a food processor fitted with the grater attachment -- or a hand held grater -- to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes!
In a medium-sized mixing bowl, combine the potato and onion with the cheese, jalapeño, garlic, chipotle adobo sauce, salt and egg.
Generously coat a large sauté pan with olive olive oil, and place it over medium-high heat.
Once the pan is very hot, shape the potato mixture into approximately tablespoon-sized pancakes, placing them in the hot pan as you go. There should be at least an inch or so between them. Gently press each one to flatten slightly. Cook until they are golden brown, about 2 minutes per side.
Continue sautéing the pancakes using more of the oil if necessary.
Serve immediately!

Notes

Chipotles in adobo sauce are smoked jalapeño chiles that are canned in a sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. For this recipe, just use the sauce, not the actual pepper.

http://cookingontheweekends.com/2012/05/cinco-de-mayo-recipes-spicy-pepper-jack-potato-pancakes/

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Cinco de Mayo Recipes: Tomatillo Shrimp Ceviche

valentina — Tue, 01 May 2012 04:59:53 +0000

Do you have a friend who — no matter how much time goes by without talking — you still feel totally connected?

My dear friend Pilar lives in Madrid, Spain. I lived there for a year and — just by chance my study abroad program placed me in her apartment. We became close friends instantly and we felt like sisters. Everyone actually thought we were sisters — twins even!

I’ve been back to visit her a few times over the years, and she’s been here, but it’s been about seven years now since we’ve seen each other, and I don’t know when we last spoke. Even so, I feel like we talked this morning, and if I saw her tonight for dinner, it would seem as if no time had passed.

I can’t eat shrimp in any form without thinking of Aguadulce in the south of Spain, where Pilar’s family has a home. In the summer, we’d sit by the beach and eat unbelievably fresh shrimp right out of the shell — practically right out of the ocean!

While this ceviche is made up of several ingredients, it has that super refreshing quality I love when I eat shrimp. It’s the perfect first course or appetizer for your Cinco de Mayo festivities this weekend!

(Clearly Spain has nothing to do with Cinco de Mayo, but really I’m all about the shrimp here!)

Tomatillo Shrimp Ceviche

Prep Time: 20 minutes

Cook Time: 3 hours

Active Work Time: 20 minutes

Yield: Makes about 2 cups

Recipe

1/2 cup fresh lime juice (from about 3 limes)

2 tablespoons fresh orange juice

3/4-pound fresh shrimp, peeled, deveined, and finely chopped

1/3 cup finely chopped tomatillo (about 1 large tomatillo)

1/3 cup finely chopped tomato, seeds removed (about 1 medium-sized tomato)

1/4 cup finely chopped red onion

1 tablespoon super finely chopped Serrano pepper, seeds removed

2 tablespoons finely chopped cilantro

Sea salt and freshly ground black pepper

Olive oil

Mix the lime and orange juice in a medium-sized glass bowl. Add the shrimp, cover with plastic wrap, and let it marinate for about 2 hours in the refrigerator.
Remove the marinating shrimp from the refrigerator and gently mix in the tomatillo, tomato, onion, pepper and cilantro, cover and return to the refrigerator to marinate for about 1 more hour, or until the shrimp appears to be "cooked." It should be completely opaque and slightly pink.
Drizzle with a bit of olive oil and season generously to taste with salt and pepper.

Notes

You can adjust the amount Serrano pepper you add, depending on how much heat you like. The amount listed in the recipe makes the ceviche medium hot.

Are you wondering how the shrimp in the ceviche is "cooked?" Wonder no more! The acid from the citrus actually changes the structure of the proteins in the seafood, essentially "cooking" it without using heat.

http://cookingontheweekends.com/2012/05/cinco-de-mayo-recipes-tomatillo-shrimp-ceviche-2/

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How To Make Risotto: Brown Sage Butter Mushroom Risotto Recipe

valentina — Sun, 29 Apr 2012 21:57:40 +0000

Typically I try not to drone on about technical cooking terms or techniques that I find exciting — for fear you might not. Today however, I’m going to teach you something you might not know — and if you don’t, I know you’ll love the little lesson!

I’ll never forget when I learned that Risotto wasn’t actually the name of a rice. Really?! No, it’s not!

You see, Risotto simply refers to a method of cooking Arborio rice. The grains of rice are lightly sautéed in butter and then a liquid is gradually added; the mixture is simmered with almost constant stirring until the grains merge with the cooking liquid.

Fascinating, I know! And what’s really cool about learning the technique of how to make risotto, is that once you know it, the flavor possibilities are endless! So when strolling through your local Farmer’s Market, thinking about weekend recipes, think about Risotto, and see what catches your eye!

P.S. Sure this recipe takes a bit of time, and all of your attention, but if you love food and cooking, you’ll find it to be a truly beautiful cooking process — watching the ingredients blend and transform into this wonderfully delicious dish.

P.P.S. Did you happen to notice I’ve been all about Brown Butter this week? Why shouldn’t I be? It’s adds incredible flavor to everything!

Brown Sage Butter Mushroom Risotto Recipe

Prep Time: 45 minutes

Serving Size: Serves 6

Recipe

About 5 cups vegetable stock

1 cup dry sherry

3 tablespoons olive oil

1 pound Crimini mushrooms, roughly chopped into bite-sized pieces

1/4 cup Brown Butter, divided in half (Here's How To Brown Butter.)

1 cup finely chopped onion

3 tablespoons finely chopped, fresh sage

1-1/2 cups Arborio rice

1/2 cup freshly grated Parmigiano-Reggiano

Sea salt and freshly ground black pepper to taste

Pour the stock and sherry into medium-sized saucepan and bring it to a boil. As soon as it's boiling, turn the heat off and keep it on the stove until you're ready to use it.
In a large sauté pan, over high heat, add the olive oil and mushrooms. Stirring frequently, cook the mushrooms until they are nicely browned, about 10 minutes. Reduce the heat to medium-low and add half of the brown butter, the onion and sage. Cook until the onion is soft, about 4 minutes.
Over medium-low heat, add the rice and stir it just to coat it with the butter and oil. You'll see that the grains of rice are almost glistening once they are well coated.
Use a ladle to add about 1 cup of the warmed stock-sherry mixture, just enough to cover the rice. Keeping the heat at medium-low, gently simmer the rice.
With near-constant stirring, continue to add about 1 cup of the liquid as each previous cup is absorbed by the rice. You know you're ready to add the next cup when you use a spatula to make an open area in the pan, and no liquid seeps in.
As the rice absorbs more and more of the liquid, it will gradually become creamy. Keep adding the liquid until the rice is aldente. (Aldente means "to the tooth." While the rice will be tender, there will still a bite to it.) When it's at this point, most, if not all, of the liquid will have been used.
Add the remaining half of the Brown Butter and the Parmesan cheese and mix just to combine.
Season generously to taste with sea salt and freshly ground black pepper.
Serve immediately!

Notes

The color of the finished risotto will vary, depending on the stock you use. (My vegetable stock had a lot of tomato in it.)

The risotto is naturally so creamy, that for a lighter version, you can skip the cheese. And if you're really brave, you can use a bit more olive oil and omit the butter. (I wouldn't do the later if you can avoid it though, as it adds a wonderful nutty flavor! -- and I think in moderation, most things are just lovely!)

http://cookingontheweekends.com/2012/04/brown-sage-butter-mushroom-risotto-recipe/

Timeline:
Up to 1 day ahead: Prep the ingredients.
About 1 hour ahead: Begin making the risotto.
Risotto is at its best when served immediately after cooking. However, if you need a head start, you can cook it half way a few hours ahead by adding half of the liquid, and then closer to serving, finishing the process with the remaining liquid.

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